INGREDIENTS
1 3/4 cups of Water
2 Chaga/Chai Tea Bags
3 tablespoons of Honey
1/2 cup Chopped Dried Apricots
1/2 cup Chopped Pitted Prunes
1/2 cup Raisins
3 cups Greek style Vanilla yogurt (I use 0% fat)
1/3 cup Sliced or Slivered Almonds
DIRECTIONS:
In a medium-sized saucepan bring water to a boil. Turn off the heat, and add the Chaga/Chai tea bags. Steep these for 5 to 10 minutes. Remove the tea bags and put aside for another time. Add the honey, apricots, prunes, and raisins to the saucepan. Reduce the heat to a low simmer, uncovered stirring occasionally (DO NOT BOIL) until the liquid thickens to a light syrup, 20 to 30 minutes. Transfer to a bowl, cover, and chill for at least 4 hours and up to 3 days.
Spoon the yogurt into small dessert bowls. Serve over the yogurt, topped with the toasted almonds and Enjoy.
NOTE: IT IS IMPORTANT NOT TO BRING THE TEA TO A BOIL, as you will lose the nutritional values. View more of our Chaga mushroom recipes.